Scrumptious Saturday: 2 New Recipes

I made two really great recipes this week that I wanted to share with you.  I wouldn't call them particularly low-carb, but they're not too bad if you don't go crazy on portion size.  Both recipes were super easy and very delicious!

 The first recipe is just called Skillet Spanish Rice.  Now I've never been a fan of Spanish Rice, but this recipe was quite different from what I was used to.  I served it with cheddar cheese on top (I think some sour cream would have been a great addition, but I didn't have any in the house), and I whipped up some honey cornbread muffins to go with the rice.  I think the recipe would probably be enough for 5 or 6 good sized portions, the recipe is as follows:

4 slices bacon
butter
1/2 cup minced onion
1 cup long-grain rice
1 can (14.5 ounces) diced tomatoes with juice
2 cups water
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon chili powder
1 cup shredded Cheddar or Monterey Jack cheese

Preparation:
Fry bacon until cooked but not crisp; remove from skillet, drain, and dice. Measure bacon fat in skillet and add butter to make 1/4 cup of fat. Combine the melted fat, onion, and rice in skillet. Sauté, stirring constantly, until rice is lightly browned and onion is tender. Remove from heat; stir in bacon, tomatoes with juice, water, salt, pepper, and chili powder. Cover and simmer until rice is tender and liquid is almost all absorbed, about 20 minutes. Stir in cheese. Heat, stirring, until cheese is melted.

The second recipe was so good I forgot to take a photo of it before we ate it all, so you'll have to settle for the photo from the original source which is here (go check out www.stephaniecooks.blogspot.com for more recipes!)  This recipe only calls for 3 ingredients, 4 if you include the rice to serve it over - and it was so good!

Bon Appetit!!